Feast at Firekeepers Casino this Thanksgiving

Roasted turkey by chefs at Firekeepers Casino
Roasted turkey by chefs at Firekeepers Casino

BATTLE CREEK, Mich. (WOOD) It’s a lot of work to put out a fabulous Thanksgiving spread. But if working in the kitchen is more stressful than soothing, there is another option.

Firekeepers Casino is hosting a Thanksgiving Day Brunch for the holiday! Come to the Firekeepers Casino Hotel Event Center on November 26 for a special menu including breakfast items, a carving board, seafood, traditional Thanksgiving dishes, desserts, and more! Seatings are at 11 a.m. and 3 p.m. It is $29.95 for adults, $12.95 for children ages six to 12, and children five and under are free. Reservations are required. Call (269) 660-5669 before Monday, November 23.

Firekeepers Casino chefs shared some of their special holiday recipes:

Cornbread Kale Stuffing

Cornbread Kale Stuffing
Cornbread Kale Stuffing
  • 4 Tbsp. butter
  • 1 lb. ground Italian sausage
  • 1 bunch chopped kale leaves
  • 1 onion, diced
  • 2 whole carrots, diced
  • 4 stalks of celery, diced
  • 2 lbs. dry cornbread
  • 4 whole eggs, beaten
  • 1 qt. chicken stock
  • Dried sage to taste
  • Salt and pepper to taste

Combine onion, carrot and celery in a hot pan with the butter and cook until the onions are translucent. Add the Italian sausage and cook until it’s evenly browned.

Last add the chopped kale to wilt. In a large bowl combine the dry corn bread dried sage and salt and pepper. Transfer the sausage mixture to the bowl and mix by hand. Incorporate the beaten egg and chicken stock so the corn bread moistens. Transfer mix into your desired baking pan. Cover and cook at 350* for 1 hour or until an internal temperature of 165* is reached uncover for 10min to brown.

Maple Spiced Sazerac

Maple Spiced Sazerac
Maple Spiced Sazerac
  • 2 oz. Knob Creek Rye
  • ½ oz. spiced maple syrup (recipe below)
  • 4 – 5 dashes Peuchaud’s
  • 3 dashes Fee Brothers Orange Bitters

Combine ingredients in a mixing glass and stir to desired dilution. Rinse a chilled coupe glass with 3 – 4 pumps of absinthe. Strain with a Julep into rinsed glass. Express a strip of orange zest over the drink and discard.

Spiced Maple Syrup

  • Quart pure maple syrup
  • 3 cinnamon sticks
  • Zest of half of one orange
  • 15 black peppercorns
  • 15 whole allspice berries
  • 15 whole cloves

Make a pouch with cheesecloth and tie the spices and zest into a bundle with kitchen twine. Place bundle in a saucepan with syrup and carefully bring to a boil. Immediately remove from the heat and pour syrup and spice bundle into a heatproof container. Refrigerate for 12 hours and then remove the spice bundle.

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